These two members of the cabbage family deliver an interesting twist to standard coleslaw. Both kohlrabi and turnips offer fiber, iron, and vitamin C, and the thick kohlrabi leaves boast a high dose of cancer-fighting phytochemicals.
Recipe information
Yield
serves 4
Ingredients
Preparation
Step 1
Separate stems from kohlrabi bulbs; trim off tough ends. Remove leaves from stems, and slice in half lengthwise, then thinly slice crosswise. Trim root end from bulbs and peel away tough outer layer; halve lengthwise. Shred kohlrabi bulbs (stem and root sections) and turnip in a food processor fitted with a shredding blade or on the large holes of a box grater.
Step 2
In a bowl, whisk together lime juice, canola oil, honey, sesame oil, and 1 teaspoon salt; season with pepper. Add scallions, kohlrabi (leaves and bulb), and turnip to bowl; toss to coat. Let stand 15 minutes before serving.
Nutrition Information
Step 3
(Per Serving)
Step 4
Calories: 104
Step 5
Saturated Fat: .9g
Step 6
Unsaturated Fat: 3.9g
Step 7
Cholesterol: 0mg
Step 8
Carbohydrates: 15.5g
Step 9
Protein: 2.7g
Step 10
Sodium: 543mg
Step 11
Fiber: 5.5g
